Many of the lc baked goods and the lc pasta recipe that I make include either soy flour or soy powder. Due to metobolic issues (hormone stuff related to the soy) my daughter may not be able to eat soy. I would like to find a substitute to use in recipes. Has anyone tried this? I was thinking of whey protein powder instead, maybe. Would vital wheat gluten do the trick or would the texture be too gummy? Any advise would be appreciated. I would like to avoid too many thrown out attempts

You could use whey protein for baking, but not for pasta. Whey is more absorbent than soy so your baked goods would be a little drier.

Karen

Thanks Karen